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Recipes
Spinach and Goat Cheese Muffins
By Shawn
Preheat the oven to 190°C (Gas Mark 5 / 375°F)
- Ingredients
- 2 c plain flour
- 2 tsp baking powder
- 3.5 oz. cheddar cheese, grated
- 2.5 oz. fresh spinach, roughly chopped
- Salt
- Black pepper
- 1 c milk
- 1/4 c olive oil
- 2 eggs
- 2.65 oz. goat's cheese, coarsely crumbled
- 2 medium tomatoes, thinly sliced
Cornmeal Fried Onion Rings
By Shawn
Peel the onions, slice them 1/2 to 3/4 inch thick, and separate them into rings Combine the buttermilk, 1 1/2 teas...
- 2 large spanish onions
- 2 cupsbuttermilk
- kosher salt
- ground black pepper
- 1 1/2 cups flour
- 1/4 cup yellow cornmeal
- 1 quart vegetable oil
Triple Berry Crisp
By Shawn
Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6 Calories: 210
- For the filling:
- 1 1/2 cups sliced strawberries
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 1/4 tsp cinnamon
- 1 tsp lemon zest
- 2 tsp cornstarch
- 1/4 cup sugar or agave nectar
- For the topping:
- 1 cup Quaker quick oats
- 1/2 cup whole wheat flour
- 1/2 cup light brown sugar, not packed
- 3/4 tsp cinnamon
- 1/4 cup (half stick) butter, melted
Winter Chopped Salad with Roasted Sweet Potato
By Shawn
roasted sweet potato Preheat the oven to 400 degrees F
- INGREDIENTS:
- INGREDIENTS:
- INGREDIENTS:
- roasted sweet potato
- roasted sweet potato
- roasted sweet potato
- 1 1 to to sweet potato, cubed (size is totally up to you – how much do you want to eat?)
- 1 1 to to sweet potato, cubed (size is totally up to you – how much do you want to eat?)
- 1 1 to to sweet potato, cubed (size is totally up to you – how much do you want to eat?)
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- 1 1 1 tablespoon maple syrup
- 1 1 1 tablespoon maple syrup
- 1 1 1 tablespoon maple syrup
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1/2 1/2 1/2 teaspoon pepper
- 1/2 1/2 1/2 teaspoon pepper
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon garlic powder
- 6 6 6 cups baby romaine leaves or spring greens, chopped
- 6 6 6 cups baby romaine leaves or spring greens, chopped
- 6 6 6 cups baby romaine leaves or spring greens, chopped
- 2 2 2 blood oranges, segmented and chopped
- 2 2 2 blood oranges, segmented and chopped
- 2 2 2 blood oranges, segmented and chopped
- 1/4 1/4 1/4 cup pomegranate arils
- 1/4 1/4 1/4 cup pomegranate arils
- 1/4 1/4 1/4 cup pomegranate arils
- 4 4 4 ounces feta cheese, crumbled
- 4 4 4 ounces feta cheese, crumbled
- 4 4 4 ounces feta cheese, crumbled
- blood orange vinaigrette
- blood orange vinaigrette
- blood orange vinaigrette
- 1/3 1/3 1/3 cup blood orange juice
- 1/3 1/3 1/3 cup blood orange juice
- 1/3 1/3 1/3 cup blood orange juice
- 1/4 1/4 1/4 cup golden balsamic vinegar
- 1/4 1/4 1/4 cup golden balsamic vinegar
- 1/4 1/4 1/4 cup golden balsamic vinegar
- 1 1 1 garlic clove, freshly grated or pressed
- 1 1 1 garlic clove, freshly grated or pressed
- 1 1 1 garlic clove, freshly grated or pressed
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon pepper
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
Slow Cooker Mexican Casserole
By Shawn
Instructions To a fairly small slow cooker (mine's 3
- 25 g butter, melted (2 Tbsp)
- 200 ml milk (5/6 cup)
- 2 eggs, lightly beaten
- 4 tbsp plain flour
- 1 tsp baking powder
- 1/2 tsp smoked paprika
- 1/4 tsp hot chilli powder
- Salt
- Black pepper
- 250 g sweetcorn kernels, drained (1 1/2 cups)
- 400 g tin black beans, drained and rinsed (240g when drained)(14 oz can)
- 10 slices pickled jalapeños, finely chopped (I used red)
- 100 g grated cheese (I used a mixture of cheddar and mozzarella) (3.5 oz)
- Fresh coriander, chopped, to serve
Chicken Pad Thai
By Shawn
The Spruce
- Pad Thai Sauce:
- 8 ounces Thai rice noodles, linguini-width
- 1 to 1 1/2 cups chopped chicken breast or thigh
- Marinade for Chicken: 1 teaspoon cornstarch dissolved in 3 tablespoons. soy sauce
- 4 cloves garlic, minced
- Optional: 1-2 fresh red chilies, minced
- 3 cups fresh bean sprouts
- 3 green onions, sliced
- 1/2 cup fresh coriander/cilantro
- 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
- 1/4 cup chicken stock
- Vegetable oil for stir-frying
- Wedges of lime
- 3/4 tablespoon tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
- 3 tablespoon. fish sauce
- 1/4 cup chicken stock
- 1-3 teaspoon chili sauce, OR 1/2 teaspoon or more dried crushed chili or cayenne, to taste
- 3 tablespoons brown sugar
Carrot Ginger Orange Soup
By Shawn
LA Times Calories per serving (12): 71
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon cayenne pepper
- 2 pounds carrots, thinly sliced
- 1 sweet potato, peeled and chopped
- 5 cups vegetable broth, more as desired
- 1/2 cup orange juice, more as desired
- Salt and pepper
- Cilantro, finely chopped
Flourless Chocolate Cake
By Shawn
Preheat the oven to 375°F
- CAKE
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla extract, optional
- 3 large eggs
- 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
- GLAZE
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
Mango-lime marinated chicken thighs
By Shawn
Calories=210 (6 servings) 315 (4 servings)
- 1 cup mango chunks (defrosted if from frozen)
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 1/2 to 2 tablespoons Thai fish sauce
- 2 tablespoons canola oil, or other neutral-tasting oil
- 1 tablespoon light brown sugar
- 2 teaspoons Sriracha
- 3 large cloves garlic, coarsely chopped
- 1/2 teaspoon kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Lemon Chicken with Artichoke Hearts
By Shawn
Heat oil in a large frying pan over medium-high heat
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest